Veal and Mushroom Ragout

Sorce	spyke
Ingridients
Instructions	Trim leeks and cut into 1/2-inch rings. Rinse well and drain well. Cook bacon in 10-inch skillet until browned and crisp. Drain on paper towel. Crumble and set aside. In skillet, pour off all but 1 tablespoon bacon fat. Over medium-high heat, cook leeks until browned. With slotted spoon remove leeks to 3-quart casserole. In 2 tablespoons bacon fat or oil, cook mushrooms until browned. Remove with slotted spoon to casserole. Leave drippings in pan. Coat veal with flour. Cook in drippings over medium-high heat, 1/3 at a time until well browned. Transfer browned veal to casserole. Add vermouth, salt, pepper and water to skillet. Stir to loosen brown bits. Pour over veal in casserole. Cover and bake at 350*F (175*C) for 45 minutes. Stir in artichokes into casserole. Cover and bake for an additional 15 minutes, or until all ingredients are tender. Sprinkle with chopped parsley and crumbled bacon.

Veal Stroganoff with Sun-Dried Tomatoes

Sorce	pcorralRomen
Ingridients
Instructions	Combine sliced dried tomatoes and boiling water in a small bowl; set aside to soften. In a large skillet, heat olive oil over medium-high heat; add onions and sauté until translucent, about 5 minutes. Add mushrooms and garlic; saute for 2 minutes. Add veal and cook, stirring frequently, until browned, 5 to 7 minutes. Drain sun-dried tomatoes and add to skillet; stir in vermouth and brown mustard. Cover and simmer 3 minutes. Just before serving, stir in sour cream and chopped parsley. Serve over rice, macaroni or egg noodles.

Veal Sweetbreads

Sorce	sopranosmega
Ingridients
Instructions	Parboil veal sweetbreads for 30 minutes in salted water. Cool, then cut into 1'' pieces. In a saucepan saute sliced mushrooms in butter. Add cream, red wine, and pepper. Add the sweetbreads. Simmer until the sauce is reduced about half, for approximately 20 minutes.

Veal Rolls with Prosciutto

Sorce	JWicker
Ingridients
Instructions	Flatten veal cutlets as thin as possible. Mix garlic and olive oil and spread mixture over each cutlet. Sprinkle each cutlet with salt, pepper, and ground sage. Top each cutlet with a thin layer of prosciutto. Roll up the cutlets, and hold them together with toothpicks. Saute in butter on all sides until nicely browned, about 10 minutes. Add wine, chopped sage, and a little more salt and pepper. Cover and simmer until tender, about 10 more minutes. If needed, thicken the sauce with a little cornstarch mixed with water. Serve over white rice with the sauce drizzled over it.

Veal Scaloppine With Lemon

Sorce	JasonRahil
Ingridients
Instructions	Slice or pound veal very thin. Dip each piece in beaten eggs then dredge in a mixture of dry bread crumbs, seasoned salt, grated Parmesan cheese, salt, and pepper. In a skillet, brown the veal on both sides in oil and 1/4 cup butter over medium heat. Remove the veal to a warm platter then add 1/4 cup butter to the skillet. When bubbling, add lemon juice and cook until blended; pour over the veal. Garnish with thinly sliced lemon.

Veal Skewers

Sorce	Kev Pack
Ingridients
Instructions	Slice veal into 1-inch wide strips. Combine white wine, green onions, sesame oil, gingerroot, garlic and salt in a plastic bag. Add the veal strips, turning to coat. Close the bag securely and marinate in the refrigerator from 30 minutes to 2 hours, turning occasionally. Preheat grill. Soak skewers in water for 10 minutes. Remove veal from marinade and thread evenly on the skewers; do not crowd. Place the kabobs on a grill 4-inches to 5-inches above the coals. Grill for 4 to 5 minutes, until done, turning once.

Veal Steaks Vesuvio

Sorce	Gsm Vision
Ingridients
Instructions	Combine seasoning ingredients. Brush 1/2 of seasoning on veal steaks. Toss remaining seasoning with potatoes. Place steaks and potatoes on rack in broiler pan so surface of veal is 3 to 4 inches from heat. Squeeze juice from lemon wedges over steaks and potatoes; place wedges on rack. Broil 26 to 28 minutes for medium doneness, turning steaks, potatoes and lemon once. Remove steaks. Continue broiling potatoes and lemon 3 to 5 minutes or until lightly browned. Carve veal; season with salt. Serve with potatoes, lemon and peas.

Veal Steaks with Yogurt

Sorce	ArtieMcD
Ingridients
Instructions	Preheat oven to 325°F. Cut veal into serving sizes of about 1/3-lb. each. Rub veal slices with salt and pepper. Heat a large, heavy non-stick pan over medium-high heat; coat with vegetable cooking spray and sear veal steaks, 2 minutes each side. Remove veal from pan and place in a baking dish; layer with apples. Whisk together yogurt and cream; spread over the apple and veal mixture. Bake for about 30 minutes. Sprinkle with chopped parsley and serve.

Veal Steaks with Curry

Sorce	IC-com
Ingridients
Instructions	Season veal with salt, curry powder and pepper. Heat a heavy skillet, add oil and brown veal slices on both sides; remove veal from skillet, cover and set aside. Return skillet to medium heat. Add onions; sauté until softened. Stir in cream and tomato paste; mix well. Cook until bubbly. Add parsley, lemon juice and curry powder. Return veal slices to skillet; add cognac. Heat thoroughly.

Veal with Artichoke Hearts in Cream Sauce

Sorce	xvost
Ingridients
Instructions	Pound veal cutlets to 1/4-inch thickness. Dredge lightly in flour, shaking off any excess; set aside. Melt butter in a large skillet over medium-high heat. Add garlic and sauté for 2 minutes; remove from oil with slotted spoon. Add veal cutlets and brown, turning once, 2 to 3 minutes per side. Add mushrooms, parsley and pepper; cook for 1 minute. Add artichoke hearts, cream and pimientos; stir gently, cover and cook for 5 minutes more. Serve warm.